Seasonal Slump Recipe
Make Seasonal Slump Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables
Dressing
Garnish
Method
Cooking Quinoa
- 1
Rinse Quinoa
Place the quinoa in a fine mesh strainer and rinse it under cold water for a minute to remove the bitter coating.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low and cover. Simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed.
Preparing Vegetables
- 3
Chop Vegetables
While the quinoa is cooking, chop the zucchini and red bell pepper into bite-sized pieces. Halve the cherry tomatoes and set them aside.
- 4
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and red bell pepper and sauté for 5-7 minutes until they are tender. Add the spinach and cherry tomatoes, and cook until the spinach is wilted, about 2 minutes.
Making Dressing
- 5
Mix Dressing Ingredients
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Combining Ingredients
- 6
- 7
Serve and Garnish
Transfer the mixed quinoa and vegetables to a serving dish. Top with crumbled feta cheese and chopped fresh parsley before serving.